ACRE Ryan Cavallo, Wabocho 6.75" (A-RCW)

A Japanese style kitchen knife characterized by its pronounced rounded shoulder at the front and low tip profile. Much like a Bunka, a Wabocho generally features a wider, taller blade making it a multi-use hybrid between the classic Gyuto chefs knife and Nakiri vegetable chopper.

Blade Length: 6.75"

Cladding: None

Cutting Edge: 26C3 "Spicy White"

Handle: Arizona Desert Ironwood

Handle Construction: Wa Handle, Olive green Canvas Micarta End Caps

Care:

Carbon steel knives require immediate cleaning and thorough drying after each use to prevent rust. Hand-wash with warm soapy water, never use a dishwasher, and regularly apply food-safe mineral oil or camellia oil to the blade to protect it. A natural patina will develop over time, which helps protect the blade from corrosion. Store securely in a knife block, magnetic strip, or sheath.

Acidic Foods: Rinse immediately after cutting citrus, tomatoes, or onions to prevent discoloration.

Maintenance: Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.

Do not use for cutting bones, frozen food, or extremely hard items to avoid chipping.